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Grilled Prawns with Miso Butter Recipe: United Fisheries

Prep Time: 10 mins | Cook Time: 10 mins | Serves 4


What you need:

500g Sea Cuisine Raw Prawn Cutlets (defrosted)
2 Tbs Butter (melted)
3 tsp Miso paste
1 Tbs Mirin
2 Tbs Japanese sake (optional)
1 tsp Fresh ginger (grated)
Garnish: toasted sesame seeds, spring onion, chilli flakes

What to do:

In a large bowl, whisk together the butter, miso, mirin, sake and ginger, mixing well. Add in the prawns and marinate for 10 minutes.
Trim and portion the spring onion into 50mm batons, these can be grilled at the same time with the prawns.

Cooking Options:

FLAT PLATE BBQ GRILL: Heat your grill on medium high heat. Grill the prawns on each side for approximately 1 to 1.5 minutes or until cooked through.

COOKING ON STOVE: Heat your grill pan over a medium high heat. Add the prawns and grill each side for 1 to 1.5 minutes or until cooked through.

COOKING IN GRILL OVEN: Turn your oven to grill and move the rack to just below heating element. Using a suitable grill or baking tray add the prawns. Grill for 1 to 1.5 minutes each side or until cooked through.

NOTE: Grill the spring onion at the same time with the prawns.

Divide the grilled prawns into four separate bowls or present on a platter. Finish by garnishing with toasted sesame seeds, grilled spring onion batons, chilli flakes.


A spring salad

A spring salad: Recipes

Cold shrimp salads are the perfect accompaniment to spring meals. With prawns, fresh avocado, fresh dill, avocado, green onion and celery, it packs as much nutritional punch as it does deliciousness.


A spring salad



700g raw prawns deveined, in shell
2 sprigs of dill
1 bay leaf
2 tsp salt
Fresh cracked black pepper
About 2 litres water
1 ripe avocado
2 tsp lime juice
1/2 cup diced celery
1/3 cup chopped green onion
3 tbsp minced fresh dill
1/4 cup mayo




Bring water to boil and add 1/2 of the lime juice, bay leaf, dill sprigs, salt and pepper. Mix well and simmer for a few minutes.
Add prawns to the pot and cook until just done, this won’t take long. Strain water and let prawns cool in the strainer until cool enough to handle. Peel prawns and add them to a mixing bowl.
Cut, pit and peel avocado. Dice the avocado meat and add it to the bowl, along with diced celery, green onion, minced dill, lime juice and salt, mixing gently.
Add mayo and mix until all evenly coated. Cool for 30 minutes to an hour and serve.
Store in the refrigerator, in an air-tight container.